Ah, a cinnamon roll—sweet, soft, and irresistible! It’s a rolled-up yeast dough filled with cinnamon and sugar, baked until golden, and usually topped with icing. Here’s a simple overview:
Ingredients (makes 8–10 rolls)
For the dough:
- 2¼ teaspoons active dry yeast (1 packet)
- ½ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- ⅓ cup melted butter
- 1 teaspoon salt
- 1 large egg
- 2½ cups all-purpose flour
For the filling:
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons butter, softened
For the icing:
- ½ cup powdered sugar
- 1–2 teaspoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Make the dough:
- Dissolve yeast in warm milk with a pinch of sugar. Let sit 5–10 minutes until frothy.
- Mix in sugar, butter, salt, egg, and flour. Knead 5–7 minutes until smooth.
- Let rise in a greased bowl for 1 hour, until doubled in size.
- Prepare the filling:
- Mix brown sugar and cinnamon in a small bowl.
- Roll and fill:
- Roll dough into a rectangle (~12×9 inches). Spread softened butter on top, then sprinkle the cinnamon-sugar mixture evenly.
- Roll tightly from the long side and cut into 8–10 slices.
- Bake:
- Place rolls in a greased baking dish. Cover and let rise 20–30 minutes.
- Bake at 375°F (190°C) for 20–25 minutes until golden brown.
- Ice and serve:
- Mix powdered sugar, milk, and vanilla to make glaze. Drizzle over warm rolls.
Tips & Variations
- Add chopped nuts or raisins inside for extra texture.
- Brush rolls with melted butter before baking for a richer flavor.
- Try cream cheese icing instead of simple glaze for an indulgent twist.
If you want, I can give you a super quick “no-yeast” cinnamon roll recipe that’s ready in under 30 minutes—soft, sweet, and still fluffy.
Do you want me to do that?
